These muffins are wicked healthy. In fact, a bit too healthy. I had to eat them with honey or a slather of almond butter to make them taste sweeter. The texture was nice and hearty due to the oats, but the muffins just weren't sweet enough to be enjoyable. You'll rarely ever see me do this to a recipe, but next time I'll be adding sugar.
Despite the issue with the sweetness, these are definitely salvageable! I love how these muffins include steel cut oats, buckwheat, and blueberries. Eating one of these is like eating oatmeal, buckwheat blueberry pancakes, and a muffin for breakfast all at once. They pack quite the nutritional punch per muffin.
I'd suggest making them, but just add a 1/4 cup of sugar.
Blueberry Buckwheat Muffins
Adapted from the New York Times Recipes for Health
Makes about 16 medium muffins.
1 1/2 cups buckwheat flour (or whole wheat)
1 cup all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup sugar (*I would recommend this)
1 1/3 cup buttermilk (or milk & lemon juice)
3 tablespoons canola oil
1/4 cup applesauce
1/4 cup maple syrup
1 teaspoon vanilla
1 cup cooked steel cut oats
1 1/2 cups blueberries
Preheat the oven to 375 degrees. Sift together the dry ingredients in a medium bowl. In a large bowl, mix together the wet ingredients, everything expect the steel cut oats and blueberries. Stir the dry ingredients into the wet and mix until just combined, not over stirring. Fold in the steel cut oats and blueberries.
Fill the muffin tins full to the top and bake for 20 – 25 minutes. When a toothpick comes out clean the muffins are done. Allow them to cool for a few minutes in the pan before removing and cooling completely.